Church's Chicken Fried Okra Recipe
Church’s Chicken Fried Okra is a golden, crispy, bite-sized Southern favorite that delivers a savory crunch with every peppery, cornmeal-coated piece - perfectly fried and impossible to stop eating. Make our Church's Chicken Fried Okra Recipe at home. With our Secret Restaurant Recipe your Fried Okra will taste just like Church's Chicken. A crispy, savory treat that transforms tender okra into golden bites of Southern comfort.
Yield: 6 Servings
Ingredients
- One 28-ounce bag frozen cut Okra thawed
- 1 cup Whole Buttermilk
- 2 large Egg Whites
- 2 cups Yellow Cornmeal
- 1/4 cup All-Purpose Flour
- 1 1/2 teaspoons Fine Grain Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon granulated Garlic Powder
- Vegetable Oil for deep frying
Instructions
- Rinse thawed okra briefly in a colander. Let drain thoroughly. Transfer okra to a large mixing bowl.
- In a separate bowl, whisk together buttermilk and egg whites until combined.
- In another bowl, combine yellow cornmeal, all-purpose flour, sea salt, black pepper and garlic powder. Whisk until evenly blended.
- Working in small batches, lightly coat okra pieces in the buttermilk mixture.
- Allow excess buttermilk to drip off by giving a gentle shake in your open hand, and immediately toss in the dry cornmeal mixture until fully and evenly coated.
- Place the battered okra onto a clean plate.
- Pour enough vegetable oil into a heavy-bottomed skillet or deep-fryer to submerge the okra pieces.
- Place over medium-high heat and heat until it reaches 375°F (190°C).
- Carefully add a single layer of battered okra to the hot oil, making sure not to overcrowd the pan. Fry for 3 to 5 minutes or until each piece turns a deep, golden brown and crispy.
- Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain excess oil.
- Repeat until all okra is fried.
- Arrange the hot, crispy fried okra on a serving dish. Enjoy as a standalone snack or as a side to your favorite Southern meal. For optimum crunch and an authentic taste, serve these golden morsels fresh from the fryer alongside a tangy dipping sauce like remoulade or spicy ketchup.